Porchetta, or roast suckling pig seasoned with garlic and herbs, is a classic Italian dish. Here, the flavors of porchetta are used on a roasted pork shoulder.
03Preheat oven to 450°. Coat a large rimmed baking sheet with extra-virgin olive oil. Uncover pork and transfer, fat side up, to baking sheet; drizzle with 2 Tbsp. extra-virgin oil. Roast pork 30 minutes. Reduce oven temperature to 300° and continue to roast pork until very tender and an instant-read thermometer inserted into the thickest part registers 190°, 3–3½ hours longer. Carefully transfer pork to a cutting board and let rest 15–30 minutes; reserve baking sheet.
04While the pork is resting, pour juices from reserved baking sheet into a heatproof measuring glass; using a spoon, skim off fat from top. Set baking sheet across 2 burners and pour in 1 cup dry white wine and ½ cup low-sodium chicken broth. Bring to boil over medium-high heat, scraping up any browned bits with a wooden spoon. Cook, stirring often, until mixture is reduced to ¾ cup, about 4 minutes. Add pan juices and whisk to blend. Pour pan sauce into a small bowl (sauce will be thin).
05Thinly slice pork against the grain. Serve with pan sauce alongside.